here is a good Q

S

sasha

Joined
Feb 28, 2006
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Hi there. I got a simple Q. What is a good kitchen knife?
What im looking for is something that wont chop wood or kill Zombies. But would cut Tomatoes clean Potatos. Gut a chicken and filet chicken breasts. something your mom would rather use. Right now we use old cheap knifes but they are the knifes everyone goes for first. They reason is they feel just right when you hold them and dont slip in your hand. They are cheap stainless steal and i need to sharpen them offten. The wooden handle feels just right. As long as i sharpen the knife and for the month or so its the best knife you can find.
What i would like to find is a good knife but most important feel good in the hand. Steel that i wont have to sharpen often. To make is short i want a knife that should be used and not just sit there and look pretty and fancy. I dont mind the 1095 as i keep the knifes clean. Would any one also know where i can buy good kitchen knifes
 
sorry i did press the send too fast. Most old timers would swear that a good kitchen knife would be all you need for the woods. Had to add make it more of a survival topic lol

Sasha
 
I do my old kitchen knife shopping at yard sales. I've picked up some good carbon steel kitchen knives for 25 cents each.

You might check out Green River Knives. They are nearly identical to the knives made and sold by them in the mid 1800s. They were used in kitchens across the country and carried by Mtn. man and Indian for field use.
 
Cheap doesn't always mean low quality.

One of my favorite brands is Forschner, made by Victorinox, the Swiss Army Knife folks; they're dirt cheap, but great knives. They're one of the most commonly found brands in restaurant kitchens, which should tell you something. I got a Forschner santoku last Christmas, and I find myself using it more than the $100 Wüstof right next to it in the knife block.
 
I picked up a Forschner at a yard sale along with an unmarked, but wicked sharp clip point pairing knife and a black Arkansas stone........$5.00. The Forschner is a pretty good blade, but a bit big for our kitchen.:D

kitchenknives001.jpg
 
Forschner!

The ones with rosewood handles are really worth the slightly higher price
than those with Fibrox handles.

But either way, great kitchen knives.
 
personaly i go to my local butcher and scab there old knifes, i've found the older you can grab the better the shape and edge retention.

spose it helps with an uncle an grandfather being an butcher :)

just my 2c hope it helps
 
i looked at the green river knifes and they look what i would like in one. How good is the steel on the knifes??? does it hold its edge well??? what about rust??

Sasha
 
For years I've used Old Hickory knives by Ontario in the kitchen. They have outlasted two stints in college, two marriages, and five kids, and five grandkids so far. I used to get them at WalMart, and a few stores still carry them, though most just carry the imported stainless stuff.

Ontario Knife has been manufacturing "Old Hickory" kitchen knives for over 100 years - in fact since 1889. The "Old Hickory" knives have stood the test of time and proved themselves as the best carbon steel kitchen knife sold today. Each "Old Hickory" knife is made with 1095 carbon steel, fully heat treated and tempered to provide a razor sharp cutting edge which is easily sharpened when needed. The knives are fitted with an attractive hardwood handle branded "Old Hickory" and secured with brass compression rivets.

http://www.ontarioknife.com/oldhickory.html

Codger
 
sasha said:
i looked at the green river knifes and they look what i would like in one. How good is the steel on the knifes??? does it hold its edge well??? what about rust??

Sasha
Click to expand...

Sasha, the GRKs have carbon steel blades. Not the best steel, but they do take an edge. You might have to sharpen, or strop them more often than some of the high tech metals and they will rust if not properly cared for. The good news is, I've got 100 plus year old carbon steel knives that have a nice patina on the blade, but no pitting or surface rust. They just need to be cared for.

Stainless will still rust, depending on where you are and how badly they are neglected.

Have you looked at the Mora knives? They are inexpensive and because of the geometry of the blade, have a good cutting edge. The 12c27 steel they use for stainless is excellent. Still gotta wipe them down once in awhile, but they hold up real well to the elements. Check out Ragweed Forge. Ragnar has a good variety of inexpensive knives that will work well in wilderness situations.
 
Hi there Codger 64. I found an old hickory knife in my camper that was laying there for a long time. I spend about an hour cleaning and getting it sharp again. I gave it to my mom to see how she likes it. If she does then i would get some more of them for her and take my knife back. That knife done alot of cuting for me. It was the main knife i used before i started to talk to people on the net. i missplaced it a while ago and could never find it until last night. It wont chop trees but every thing else a knife should do it done it already.

Sasha
 
you could also look at ontario's old hickory line, my grandfather carried the butcher model and a folder when he went moose hunting back in the 60's
I have it now and it takes and holds one hell of an edge. I think their about
$15 now.
 
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